Butternut Squash Mac & Cheeze

1

October 13, 2011 by buttermilkbaker

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Tonight I did something special.

Tonight I made one of Angela’s fabulous recipes.

Tonight I did not make a random mess of roasted veggies and protein in a bowl.

(Well…sort of.)

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Tonight I had a plan. A plan for mac ‘n cheese bursting with autumn flavor, thanks to the addition of butternut squash and pumpkin. I followed Angela’s recipe to a T except for the arrowroot powder (because, really?) which I subbed for a teeny bit of GF flour (coconut–it added a subtle sweetness that I loooooved) and a wee splash of apple cider vinegar in place of the Dijon.

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When the sauce & pasta were done, I added some chicken jalapeño sausage (from TJ’s), mushrooms, broccoli and wilted baby spinach to the pot.

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Okay so I never said it was pretty. Sometimes in life, the prettiest things are disappointing. And sometimes, the ugliest things are tasty.

These are facts.

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This was so good I’m thinking I may have to make it again tomorrow. Really.

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Oh and here are the stats on my massive serving. Not too shabby!

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Make this. You won’t regret it.

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One thought on “Butternut Squash Mac & Cheeze

  1. Glad you enjoyed it!
    I would have to agree about the ugliest things tasting the best…that’s always the way.

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